Cucumber, Cantaloupe, and Seared Halloumi Salad

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This here salad is my JAM. I’ve been getting the most amazing cantaloupes all summer (B’ham folks, I get them at Murphree’s Market)—better than they’ve been any other year I can remember. They are incredibly juicy, honey-floral sweet, and almost indecently fragrant. They are, with no exaggeration, swoon-inducing. And when paired with crisp cucumbers, pungent herbs, and warm halloumi cheese, they are the meal of dreams. Seriously, this salad with a glass of crisp white wine? My summer dream dinner!

Yield: 4 servings (serving size: about 1 1/2 cups)
Author:

Cucumber, Cantaloupe, and Seared Halloumi Salad

prep time: 10 Mcook time: 3 Mtotal time: 13 M
This simple salad celebrates the best of summer, when melons are at their juiciest, sweetest, most fragrant peak, herbs grow to thrilling heights in backyard gardens, and cucumbers offer extreme crunch with each bite. This pairs well with grilled fish or chicken, or stands up on its own for a light dinner—my favorite way to enjoy it. Well, with a very cold glass of white wine on the side, of course.

ingredients:

  • 1 1/2 Tbsp. extra-virgin olive oil, divided
  • 1 1/2 tsp. white balsamic vinegar
  • 1/4 tsp. kosher salt
  • 1/4 tsp. freshly ground black pepper
  • 6 thin cantaloupe wedges, halved crosswise
  • 2 Persian cucumbers (the mini cukes), shaved lengthwise into ribbons with a vegetable peeler
  • 4 oz. halloumi cheese, cut into 1/4-inch-thick slices
  • 2 Tbsp. small fresh mint leaves
  • 2 Tbsp. small fresh basil leaves (or larger leaves, torn)

instructions:

How to cook Cucumber, Cantaloupe, and Seared Halloumi Salad

  1. Combine 1 tablespoon oil, vinegar, salt, and pepper in a large bowl, stirring with a whisk. Add cantaloupe and cucumbers; toss gently to coat. Let stand 5 minutes.
  2. Heat a large nonstick skillet over medium-high heat. Add remaining 1 1/2 teaspoons oil; swirl to coat. Add cheese to pan; cook until nicely browned, 1 1/2 to 2 minutes per side.
  3. Arrange cantaloupe mixture on a platter; drizzle any juices from the bowl over cantaloupe and cucumbers. Arrange warm halloumi on platter. Sprinkle with mint and basil. 

NOTES:

Calories 199; Fat 13g (sat 6g); Protein 7g; Carb 15g; Fiber 2g; Sugars 12g (added sugars 0g); Sodium 392mg
Created using The Recipes Generator